Materials
Steps for making vegetarian hand-torn cabbage
Choosing the right cabbage is important. First, avoid the tightly packed cabbage, as it will taste bitter when stir-fried. Choose the kind that is fluffy when cut open. If it is easy to squeeze and doesn't feel heavy when you buy it, it's probably a good choice.
(Make sure to drain the water after washing) Tear the cabbage apart by hand, remembering to leave the stalks out. If you don't want to eat them, just throw them away. If you want to eat the stalks, slice them thinly so they can absorb the flavor better.
Prepare some scallions, garlic, and dried chili peppers.
Heat oil in a pan, add cabbage and 1 gram of salt, stir-fry until softened, then remove and set aside.
Heat a pan with a generous amount of oil. Add the seasonings and stir-fry until fragrant. (Alternatively, you can heat the pan and oil simultaneously for better results. The key is that the entire pan must be hot, not just the bottom. Once the temperature feels right, add the scallions, garlic, and chili peppers all at once. After three seconds, add the cabbage. Do not overcook, as the scallions, garlic, and chili peppers will burn if the oil is too hot. Stir-fry immediately after adding the cabbage.)
Cook over high heat. Add the cabbage and stir-fry for about half a minute. Then add soy sauce, oyster sauce, and chicken bouillon and stir-fry for another half minute. Drizzle vinegar around the edge of the pan and stir-fry for about 5 seconds before removing from heat.
Tips for making vegetarian hand-torn cabbage
Cabbage is prone to developing an earthy taste when stir-fried at home because the heat is not high enough. To remove the earthy taste, you need to stir-fry it for a longer time, but then the cabbage won't be crisp enough. Therefore, this dish is never as delicious as the restaurant version when made at home.
